Veggies has been providing vegan and vegetarian food and information since 1984.
Recently we stumbled across a duplicated recipe leaflet, possibly handwritten by one of the original members, Clare Harral, in the ’80s.

Savoury Nut Roast

1 large onion

2 small tomatoes

5 fl.oz water

1 Tbl.sp / 15ml soya sauce

8 oz mixed nuts, (ground)

2 tsp mixed herbs

3 tbl.sp / 50ml vegetable oil

1 oz / 30g flour

1 tsp yeast extract

3 oz breadcrumbs

salt + pepper

Instructions

Chop onion and fry in oil until soft.
Skin (dip in boiled water) and chop tomatos, add to pan.and cook for 5mins
Stir in the flour and slowly add water, stirring constantly to avoid lumps.
Remove from heat and add all other ingredients to the sauce.
Mix thoroughly, place in a bread tin and bake in moderate oven (350F) for 45 minutes.
Serve hot with potatoes, other seasonal vegetables and vegetarian gravy.

Chop onion and mushroom and fry until soft.
Add grated carrot and chopped tomatoes and cook for 2 mins.
Mix in the ground nuts, sos/burger mix, herbs and salt & pepper.
Place mix in casserole dish and cover with mashed potato.
Brown under grill or in oven and serve with peas and carrots.

Fruit and Coconut Ice Cream

Juice of 2 lemons

Juice of 2 oranges

2 tbl.sp / 30ml vegetable oil

8 oz / 225g raw cane sugar

2 bananas

1 pt / 450ml hot water

2 oz / 60g ground cashew nuts

3 oz / creamed coconut

Instructions

Throughly mix all ingredients in a blender, adding in stages if necessary.
Freeze in ice compartment of fridge.
Whisk with a fork from time to time as it freezes.